no you get food poisening then you die
Depending on the cut or size of the meat, baking, broiling, grilling, boiling and roasting would be the healthiest ways to cook meats.
Broiling, Roasting, or Grilling
It is safe to cook pork and chicken together as long as both meats are cooked to their respective safe internal temperatures to kill any harmful bacteria.
You can roast just about anything in a roasting dish, depending on the size of the dish. Roast beef, chicken, pork and lamb as well as roasted potatoes and vegetables are all popular foods to cook in a roasting dish.
Trichina worms make homes in many types of uncooked meats. They prefer beef and chicken. You should always cook meats very thoroughly before consuming them.
You can, but I would not suggest it, because most meats need different temperatures and different times. If one meat is still cooking while the other is done, then that can be very unsanitary. But if they need the same temperature and the same time including same salt and enough pot space, then by all means.
The best way to prepare a male chicken for eating is to first slaughter and pluck the bird, then clean and gut it. After that, you can season and cook the chicken according to your preferred recipe, such as roasting, grilling, or frying. Make sure to cook the chicken thoroughly to ensure it is safe to eat.
To truss a chicken for roasting, first place the chicken breast-side up on a clean surface. Cut a long piece of kitchen twine and slide it under the chicken, bringing the ends up and crossing them over the top of the chicken. Bring the ends back around to the bottom and tie them tightly to secure the legs and wings close to the body. This helps the chicken cook evenly and keeps it moist.
IT WOULD BE BEST TO COOK IN THE UPPER PART OF THE OVEN, COVERED IN FOIL OR PLACE IN A ROASTING PAN.
Roasting red potatoes works just as well as roasting any other type of potato.
Traditional methods used in German cuisine to prepare and cook spit-roasted meats include marinating the meat in a mixture of herbs and spices, skewering it on a rotating spit, and slow-roasting it over an open flame or in a specialized rotisserie oven.
By roasting it with broth and vegetables.